This is on of my favorite recipes for gluten free pumpkin carrot zucchini muffins (or bread)
I got the original recipe here, and then tweaked it to fit my needs.
3 eggs, lightly beaten
1 cup apple sauce
1/2 cup simple syrup (melt sugar in hot water. you can also use honey or pure maple syrup but note that these two have very distinct flavors so it will change the taste of the recipe)
1 cup pumpkin puree
1 cup Earth Balance Coconut Spread
1 tablespoon vanilla extract
3 cups Bob’s Red Mill Gluten Free All Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 cup peeled, shredded zucchini
1/2 cup peeled, shredded carrots
1/2 cup raisins
(i put the zucchini, carrots and raisins in the food processor and shred everything super fine so the kids can even detect the veggies, also for Liams food/texture sensitivities)
1/2 cup Enjoy Life Gluten/Dairy free chocolate chips (toss these in a bowl with about 1 tablespoon of your flour before adding to batter, keeps them from sinking when baking)
Preheat the oven to 350° F.
In a mixing bowl, combine eggs, apple sauce and simple sugar syrup. Add pumpkin, melted Earth Balance coconut spread, and vanilla.
In a separate bowl, combine dry ingredients, sifting flour.
Gradually add dry ingredients to pumpkin mixture and stir gently until just blended. (Some dry ingredients will still be visible – over stirring gives you dense muffins)
Gently stir in the zucchini, carrots ,raisins and chocolate chips (again, be easy)
Pour into muffin tins.I like to line mine with liners. Makes about 24 muffins. Bake for 20 to 30 minutes or until a toothpick comes out clean. Cool in pans.
Preheat the oven to 350° F.
In a mixing bowl, combine eggs, apple sauce and simple sugar syrup. Add pumpkin, melted Earth Balance coconut spread, and vanilla.
In a separate bowl, combine dry ingredients, sifting flour.
Gradually add dry ingredients to pumpkin mixture and stir gently until just blended. (Some dry ingredients will still be visible – over stirring gives you dense muffins)
Gently stir in the zucchini, carrots ,raisins and chocolate chips (again, be easy)
Pour into muffin tins.I like to line mine with liners. Makes about 24 muffins. Bake for 20 to 30 minutes or until a toothpick comes out clean. Cool in pans.
SO. GOOD.
-A
